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Serves: 18

By thepuddingchef

(2 Votes) 3


  • 155g self-raising flour

  • 55g caster sugar

  • 100g light muscovado sugar

  • 225g porridge oats

  • 85g sultanas

  • 255g butter

  • 85g dried cranberries


  1. Preheat oven - 180c/fan 160c/ gas4
  2. Beat sugars with the butter until light and fluffy. Stir in the flour and the oats and mix well. Add sultanas and cranberries. Mix well.
  3. Divide up into balls approx 18/20. Lightly flatten each biscuit with fingertips.
  4. Bake for 15-20 mins until pale golden around edges and slightly soft in the middle. Cool slightly before transfering to wire rack.

Handy Hint

Make sure you're not too keen to get them off the tray as if they're too hot they will break up.

Additional Information

  • Egg Free

  • Cake/Dessert

  • Lunchbox

  • Biscuit and sweets

  • Kids can help

  • Can Freeze

  • Kids party

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Your comments

  • accessorizequeen 22/04/12 22:30

    These were pretty easy to make but the kids found it hard to stir the mixture. They enjoyed putting them on the trays though. Very oaty which we all liked. Work much better as biggish cookies, we made too many small ones which were less chewy. Will make again!

  • donnie 27/10/09 14:10

    made these with my dds and they were a big success. I didn't have light musco sugar so used dark instead but they were still yummy. Had to cook for a bit longer than 20 mins but overall very fun and easy to make and deelish!!

  • thepuddingchef 09/08/09 22:16

    you can adapt this recipe to suit your own tastes. Add cherries or apricots or anything you'll still work!